Haku Chinese Cabbage is a fast-maturing F1 hybrid that delivers tender, tightly packed heads in just 55 days. This widely adapted variety thrives in the cool, shortening days of late summer and early fall, though spring planting is possible with careful attention to prevent bolting. The compact bush growth habit makes it manageable in most garden spaces, and its disease resistance to Crown Rot and Downy Mildew gives you reliable crops season after season.
—
Moderate
?-?
?in H x ?in W
—
Moderate
Hover over chart points for details
The real magic of Haku lies in its adaptability across different growing seasons and its impressive speed to maturity. At 55 days from transplant to harvest, it delivers results faster than many competing varieties, while its resistance to Crown Rot and Downy Mildew means you're working with genetics specifically bred to handle common cabbage challenges. The tight, uniform heads store remarkably well, keeping 1 to 2 months in cool storage if you wrap them carefully in newspaper.
Haku Chinese cabbage works beautifully in stir-fries, where its tender leaves cook down quickly and absorb flavors beautifully. The crisp, delicate texture also makes it excellent raw in slaws and salads, offering a lighter alternative to traditional green cabbage. You can braise it whole or in wedges, pickle it, or add it to soups and noodle dishes where its mild character doesn't overpower other ingredients.
No timeline data available yet for this variety.
Sow 2 seeds per cell 1/4 inch deep in 72-cell plug trays. Keep soil temperatures above 75°F until germination, then maintain air temperature at 60, 70°F. Seedlings are ready to transplant in 3, 5 weeks, around the last frost date.
Transplant out around the last frost date, taking care not to disturb roots; water in plants thoroughly. For spring and early summer crops, wait until the last frost date to transplant to prevent bolting. For summer and fall crops, transplant seedlings started in mid-to-late June, or direct seed from late May to mid-July.
Direct seed from late May to mid-July for summer and fall crops.
Harvest when heads are firm and tightly packed, typically 55 days after transplanting or direct sowing. Cut heads at the base using a sharp knife, leaving the roots in the soil if you prefer, or pull the entire plant. Spring-planted crops should be harvested promptly once mature to minimize the risk of bolting.
Enter your ZIP code to see a personalized growing calendar for this plant.